Spiced sweet pickle chips, that is.
If the instructions seem a bit mysterious, you’ll be happy to know that F.T. appears to have copied this recipe in skeletal form from a fully-fleshed out version that appeared in the August 19, 1987 edition of the Hutchinson (Kansas) News:
Note: Cucumbers should be 4 or 5 inches long and should be thinly sliced.
Sprinkle salt over cucumber slices; mix thoroughly. Let stand 3 hours; drain thoroughly. Combine turmeric, 3 cups vinegar and 1 quart water; bring to boiling and pour over cucumbers. Let stand until cold; drain.
Taste cucumbers: if too salty, rinse thoroughly and drain. Add sugar to 1 quart vinegar and 1 cup water. Tie spices in a cheesecloth bag. Add to vinegar mixture and simmer 15 minutes: pour over cucumbers. Let stand 12 to 24 hours in a cool place. Remove spice bag. Drain syrup into kettle: add brown sugar and heat to boiling.
Pack hot cucumber chips into hot jars, leaving 1/4 inch head space. Heat syrup to boiling. Pour hot syrup over cucumbers, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 3 pints.
Compare this somewhat simpler iteration from the August 25, 1954 edition of The Bakersfield Californian:
Sweet Pickle Chips
4 lbs. pickling cucumbers (3 to 4 inches long)
Wash cucumbers thoroughly, scrubbing with a small vegetable brush; cut into 1/4 inch slices; do not peel. Mix with 1 quart vinegar, 3 tablespoons salt, mustard seed and 1/4 cup sugar in large saucepan; simmer, covered, for 10 minutes. Drain; discard liquid.
Place cucumber slices into hot sterilized jars. Meanwhile heat 3-1/3 cups vinegar, 5-3/4 cups sugar, celery seed and allspice together; stir until sugar is dissolved, then allow mixture to reach boiling point. Allow to simmer, while filling jars to within 1/8 inch from top. Be sure vinegar solution covers vegetables. Seal each jar at once. Makes 5 pints.
From the box of F.T. from Great Bend, Kansas.
1/2 c. salt
1 tsp. turmeric
3 c. vinegar
1 qt. water
2 c. sugar
2 sticks cinnamon
1 ginger root
1 Tbsp. mustard seed
1 tsp. whole cloves
1 qt. vinegar
1 c. water
2 c. brown sugar
Sliced [cucumbers] mixed with salt, 3 hours.
3 c. vinegar, 1 qt. water, turmeric; pour over. Pour over vinegar and let stand and heat to boiling. Yields about 3 pints.